iEat Green - Mary Cleaver - 02/28/13

This week, my guest is a person who is creating that ‘bliss point’ using ingredients that tantalize the mouth and create the desire for more, while using only the highest quality of ingredients. Yes, I am talking about Mary Cleaver, owner of The Cleaver Company and The Green Table.  Mary is the “go-to person” for all the foodie events that happen in New York City. Her commitment to sustainable, seasonally-driven food that is raised humanely, has made her a leader in the Farm to Table movement, and an advocate for purchasing food from local purveyors. I am thrilled to have her join me on my show, and to share with us her passion for “real food.” Roasted Tempeh with Vegetables in Coconut Curry For 20 people 5 cakes organic 3 grain Tempeh (plain can be used) ¼ cup olive oil 2 Tbs Tamari 2 lg. onions, cut in half, then sliced into crescent moons 4-6 carrots, cut into julienne strips 3 heads broccoli 4 small zucchinis , cut lengthwise and then into crescent moons 2 red peppers, cut into strips 1 lb. mushrooms, sliced ginger, 3 inch piece grated 10 cloves garlic 2 Tbs. Aji Marin olive oil 1 can coconut milk 1 Tb. red curry paste 1 Tbs. tamari (to taste) ¼ cup chopped parsley Cut tempeh into quarters, then cut down the middle horizontally, then cut into cubes. Place tempeh on cookie sheet, covered with parchment paper, and toss gently with ¼ cup olive oil, careful not to break the pieces. Roast the tempeh in 450’ oven for 20 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari. Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Add the broccoli and stir for a few minutes, then add the peppers and zucchini. Again add more oil or water if necessary. Cook for a few minutes more, than add the mirin. Add the tempeh to the vegetables. In a separate bowl, make a sauce with the coconut milk, curry paste, and tamari. Mix well. Add sauce to vegetables and tempeh. Add chopped parsley. Serve with brown rice or quinoa or noodles.